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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I've had this recipe for over 25 years for sure...its super delicious served over Broad Egg Noodles. Ingredients:
4 tablespoons butter |
1 onion, sliced |
1/2 lb mushroom, sliced |
1 1/2 lbs round steaks |
6 tablespoons olive oil |
2 cups beef broth |
4 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon cracked black pepper |
2 tablespoons worcestershire sauce |
3 tablespoons tomato paste |
1 bay leaf |
1 teaspoon thyme |
1/2-1 cup sour cream |
Directions:
1. Saute onions and mushrooms in butter and set aside.
2. Slice meat in strips and dredge in a bag containing the flour,salt and pepper. Shake off excess flour and brown in olive oil.
3. Add in beef broth, W Sauce, tomato paste, bay leaf,thyme,mushromms and onion.
4. Bring to a boil then simmer covered on low for one hour.
5. *This can be frozen at this point then reheated slowly and at that point you can add in the sour cream.*.
6. If you are not freezing,once the meat is tender to your liking, add in the sour cream and simmer 15 minutes longer.
7. How much sour cream you use is up to you.
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